Ingredients

Jerk Chicken

• 6 skinless chicken breast
• 3-6 tbsp Jerk seasoning (dependant on how spicy you want them to be, see recipe)
• 1 tbsp olive oil

Pineapple and Corn Salsa

• 1/2 small/medium pineapple, peeled, decored and diced (canned pineapple will do)
• 6 tbsp diced cucumber
• 1 large red chilli, deseeded and finely chopped
• 2 tomatoes diced
• 3 spring onions, trimmed and finely chopped
• 2 corn on the cobs
• 2 tsp maldon salt or a similar salt
• 4 tbsp caster sugar
• juice of 2 limes
• 3 tbsp olive oil plus olive oil to cook the corn

To Serve

• Plantain Strips (see recipe)
• Paprika, Bean and Pea Rice (see recipe)

Method

1. Jerk Chicken Marinade: Place the chicken breast in a large bowl, toss in the jerk seasoning coating them well. Cover and refrigerate for 2-6 hours.
2. Pineapple and Corn Salsa: Heat a barbecue to moderate high. Toss together all the ingredients in a bowl with the exception of the corn. Coat the corn in olive oil, season with salt and pepper and wrap in foil. Place on the centre of the preheated barbecue. Cook for 20 minutes on turning regularly, remove from the heat and allow to cool slightly. Unwrap the corn and cut the kernels from the cob and add toss them with the rest of the salsa ingredients until well distributed.
3. To Cook Jerk Chicken: Place the chicken breast on the rack of a moderate high barbecue. Cook the chicken for 10-12minutes on each side.
4. To Serve: Slice each chicken breast into 4-5 pieces width wise (if any of the chicken isn't fully cooked wrap in foil and place on the barbecue for a couple of minutes). Place the chicken on the pineapple salsa, garnish with plantain strips (optional) and accompany with Paprika, Bean and Pea Rice (see recipe) or boiled rice or a simple salad.